Broccoli Cheddar Chicken Biscuit (Print version)

Tender chicken, broccoli, sharp cheddar, and golden biscuits combine in a creamy comforting dish.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or cubed

→ Vegetables

02 - 2 cups broccoli florets, fresh or frozen and thawed
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauces & Dairy

05 - 1 can (10.5 oz) condensed cream of chicken soup
06 - 1/2 cup sour cream
07 - 1/2 cup whole milk
08 - 2 cups sharp cheddar cheese, shredded

→ Biscuits

09 - 1 can (16 oz) refrigerated biscuit dough, 8 pieces

→ Spices & Seasonings

10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika, optional
13 - 1/2 teaspoon dried thyme, optional

→ Others

14 - 2 tablespoons butter

# How to Make:

01 - Preheat the oven to 375°F.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Cook the chopped onion until soft, about 4 minutes. Add minced garlic and sauté for 1 minute.
03 - In a large mixing bowl, combine the sautéed onion and garlic with the shredded chicken, broccoli florets, condensed cream of chicken soup, sour cream, milk, 1 1/2 cups of shredded cheddar cheese, salt, black pepper, paprika, and dried thyme. Mix thoroughly.
04 - Grease a 9x13-inch baking dish and spread the mixture evenly inside.
05 - Arrange biscuit dough pieces evenly over the casserole filling. Press down gently to cover mixture.
06 - Sprinkle the remaining 1/2 cup sharp cheddar cheese evenly over the biscuit layer.
07 - Bake uncovered for 30 to 35 minutes, until biscuits are golden brown and fully cooked.
08 - Allow the dish to cool for 5 minutes before serving.

# Expert tips:

01 -
  • If you sneak a taste of the filling before baking, you’ll understand the magic—simple ingredients turn into cohesive, irresistible coziness.
  • The fluffy biscuits on top soak up just enough of the creamy sauce to become their own treat, making every bite feel like a little surprise.
02 -
  • Piling the biscuits too close together keeps them from baking through—I learned to leave a bit of space for even cooking.
  • Using cold milk straight from the fridge once split my sauce, so I always let dairy come to room temperature if I have time.
03 -
  • Letting the cheese sit at room temp before baking gives a gorgeous melt and prevents clumping.
  • A sprinkle of smoked paprika on top before baking deepens the savory aroma and color.
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